I love the creamy texture of dried giant lima beans that have been cooked slowly, preferably in a slow cooker for eight hours. This dish comes together quickly after the beans are cooked and can be varied in as many ways as pizza is prepared.
Soak 2-1/2 cups of dried giant lima beans overnight. In the morning, add them to a slow cooker, drain and cover them with fresh salted water, and let them cook all day on low heat. Alternatively, they could be cooked on a stovetop.
Add two tablespoons of oil to a wok or large frying pan and add:
- 1 diced onion
- 4 cloves of garlic, sliced
- 1 large sweet pepper, diced
- sliced mushrooms
- 1 tsp each of dried basil and oregano
To a 9x13 pan or equal capacity baking dish add and stir together:
- 1 28 oz jar of good quality passata or tomato sauce
- the drained, cooked lima beans
- the cooked vegetables from the frying pan or wok
- 4 ounces of grated cheese
Bake the beans in a 350 F oven for 30 minutes until the sauce is bubbling and the cheese is melted.
Serve on plates or bowls and garnish as desired with olives, cilantro, meatballs, parmesan cheese, etc.
